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April 16, 2016 10 Comments

Fruit Tart

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The ultimate BEST EVER miniature sugar cookie tarts with cream cheese filling and glazed fruit topping! via chelseasmessyapron.com

Fruit tarts. A delicious cream cheese mixture fills a miniature sugar cookie cup and is topped with glazed fruit. Who can say no to that?

sugar cookie fruit tarts - perfect for mother's day

Fruit Tart

With Mother’s Day coming up I wanted to create an extra-special treat I could surprise my mom with this year. And lucky for me, these delicious fruit tarts are the perfect solution to my problem!

Not only do they taste incredible, but they are beautiful! Just look at the color of all the berries. Yum!

I LOVE this fruit tart recipe. Not just because it’s SO GOOD, but also because of how easy it is to make!

overhead shot of sugar cookie fruit tarts - perfect for mother's day

 

Tips for Making the Best Fruit Tart:

When you are making this fruit tart recipe, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin.

  • Grease the muffin tin really well. I also like to put a little bit of flour on top of the greasing just to help with the removal of the fruit tart.
  • Less cookie dough is better. If you use too much cookie dough, your fruit tart will taste like one thick cookie. I like to fill up the muffin tin about halfway with a rolled ball of dough. It’s a small ball of dough, but it will rise and then the center will get indented making it even larger (but with less overall cookie dough becoming a dense bottom.)
  • Remove the cookies from the muffin tin almost immediately. Remove the cookies from the oven, press in the centers (I use the back of a teaspoon or 1/2 teaspoon measuring spoon), and then immediately begin working to get them out. I work around the cookies with a butter knife, and slowly coax them out with a spoon. In my experience, the longer I wait to pull out the cookies from the muffin tin, the worse they come out. If they “harden” or cool in the muffin tin, they are near impossible to pull out in one piece.
  • Before the cookies have fully cooled, place them all in a large Zip-loc bag. Seal the bag with a tiny bit of heat in them and this will keep your sugar cookies ultra soft. No more hard sugar cookies!

Okay, your mom is so ready to enjoy these on her day already!

sugar cookie fruit tarts with yummy filling - perfect for mother's day

More delicious treats:

  • Almond Joy Cookies
  • Thin Mint Cookie Cups
  • 5-Ingredient Sorbet Slice
5 from 1 vote
Print
Sugar Cookie Fruit Tarts
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Miniature sugar cookie tarts with cream cheese filling and glazed fruit topping

Course: Dessert
Cuisine: American
Keyword: fruit tart
Servings: 24 miniature tarts
Author: Chelsea, lightly adapted from Betty Crocker
Ingredients
Sugar Cookie Cups
  • 1 package (17.5 ounces) Betty Crocker Sugar Cookie Mix, + ingredients called for
Orange Cream Cheese Filling
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup full-fat sour cream
  • 1 large orange (2 tablespoons orange juice and 1 teaspoon finely grated orange zest)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract, optional
  • 1/4 cup powdered sugar
Topping
  • Fresh fruit and berries, for topping (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.)
  • 1/3 cup apricot or orange jam
  • 3/4 tablespoon water
Instructions
The cookies:
  1. Preheat the oven to 350 degrees F and grease + lightly flour a miniature muffin tin.
  2. Prepare the sugar cookie dough according to package directions. 

  3. Roll balls of dough that will fill the miniature muffin tin 1/2th the way full. Press into the muffin tin and slightly indent the center and press the dough up the sides.
  4. Bake for 8-10 minutes or until the tops are lightly browned. (This time will obviously vary based on how much dough you have in the muffin tin so watch carefully)
  5. Remove and press the centers down gently with a teaspoon or 1/2 teaspoon measuring spoon. Do not allow too much time to cool as they get harder to pull out.

  6. I like to begin coaxing them out immediately after indenting the center. Use a butter knife to trace around the edges and then help you gently coax out the cookie cup.
  7. Once they are out, further indent the center.
  8. Let cool most of the way and then place in a large Zip-loc bag and seal the bag. This retains a tiny bit of the heat and keeps these cookies ultra-soft.
The filling:
  1. Beat the cream cheese until soft and creamy (make sure it is softened first.) Beat in the sour cream, the juice + zest, vanilla extract, and orange extract if desired.

  2. Beat in the powdered sugar.

  3. Place in the fridge for at least 25 minutes.
Putting together
  1. Spoon the filling into the sugar cookie cups.

  2. Place fruit of choice on top.

  3. Combine the jam and water in a small microwave safe bowl and microwave for 15 seconds. With a pastry brush, brush the jam over the top of the tart.

  4. Best enjoyed within a few hours after making to ensure the sugar cookies don't get soggy 🙂 

Recipe Notes

Read the tips in the last paragraph for best results! I tried to scatter them throughout the instructions, but they are in greater depth there.

The ultimate BEST EVER sugar cookie fruit tarts! via chelseasmessyapron.com
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Filed Under: Desserts Tagged With: berry, blackberry, blueberry, cookie, cream cheese, cup, easy, fruit, mandarin oranges, quick, raspberry, sugar, sugar cookie, tart

Previous Post: « Triple Berry Spinach Salad with Candied Pecans
Next Post: One Skillet Southwest Ranch Chicken »

Reader Interactions

Comments

  1. [email protected] says

    April 16, 2015 at 3:55 pm

    I love these Chelsea! It’s an awesome idea and I so want one right now!

    Reply
  2. Ashley says

    April 16, 2015 at 5:42 pm

    These are so pretty! I love making little cookie cups like this – definitely perfect for Mother’s Day! Or any day 🙂

    Reply
  3. Kristi @ Inspiration Kitchen says

    April 17, 2015 at 9:19 am

    How sweet are these? So cute Chelsea! And I’m glad your starting Mother’s Day early so I can send my readers over here. I haven’t even started yet! Haha!

    Reply
  4. Layla @GimmeDelicious.com says

    April 17, 2015 at 9:37 am


    These tiny bites look adorable and I’m sure they taste delicious!

    Reply
  5. Karla says

    April 17, 2015 at 2:52 pm

    These are so cute! Great idea for Mother’s Day. Thanks for the tips, too, Chelsea. They really help.

    Reply
  6. Mary @chattavore says

    April 17, 2015 at 9:31 pm

    I LOVE iced sugar cookie so much. These are so cute, too!

    Reply
  7. haley @Cupcakes and Sunshine says

    April 17, 2015 at 10:53 pm

    Wow, these are BEAUTIFUL! Yum! 🙂

    Reply
  8. Megan - The Emotional Baker says

    April 20, 2015 at 7:17 am

    What a great Mother’s Day treat, Chelsea! Can’t wait to see what else you have planned!

    Reply
  9. Dorothy @ Crazy for Crust says

    April 20, 2015 at 9:08 pm

    That filling!!! I’m dying with how good it looks!

    Reply
  10. Frankie The Mayfairy says

    April 22, 2015 at 12:06 pm

    These are so cute! I bet they’re super sweet as well 😉

    Reply

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